Pasta e Fagioli (Aka, Pasta with Beans or Cabinet Pasta)

An accidental discovery which those of you who follow the facebook page may have seen me posting a "Viola!" moment about.  It looks a little weird (and the ingredients don't necessarily scream, "We go well together!") but it is delicious, I promise.

Ingredients:
3 tbsp olive oil
2 cloves garlic, minced
4 oz marinated artichokes, drained and hand torn*
15.5 oz great northern beans, drained and well-rinsed
14.5 oz diced tomatoes
About 1/4 cup of kalamata olives  pitted or pits removed diced or torn
1/4 cup dry white wine
1 tsp fresh ground black pepper
1 box spaghetti
A little mozzarella (optional)

Directions:
In a very large skillet, combine everything but the spaghetti and mozzarella over medium high.

Meanwhile, in a large pot, cook your spaghetti for 2 minutes less than you would usually cook it.  You want it to be slightly less done than you generally like it.

When the spaghetti timer goes off, transfer the spaghetti in sauce using tongs or a spaghetti spoon.  Don't worry if you get a little water in the sauce: no harm done.

Let cook for another 2-4 minutes, tossing with tongs or spaghetti spoon, until most of the liquid from the sauce is absorbed by noodles.  Serve immediately with mozzarella if desired, stirring in to make the toppings stick to the noodles.

*I chose to tear by hand so I can feel if there are any tough pieces.  Sometimes the outside leafs of artichokes are not very appetizing.  This is a good time to make sure before you end up with one stuck in your teeth.